A delicious couscous salad recipe combining sweet and savoury. The salad is garnished with toasted almond sticks, pieces of feta cheese and raspberries.
I’ve chosen raspberries here, but you can replace them with any seasonal fruit you like!
Prep Time: 30 minutes
Cooking Time: 5 minutes
Difficulty: easy
Yield: 4 servings
Ingredients
For the couscous
- 7 oz couscous (200 g)
- simmering salted water
For the salad
- 14 oz celery, cut into thin slices (400 g)
- 6.3 oz feta cheese, thinly sliced (180 g)
- 5.3 oz raspberries (150 g)
- 1.7 oz toasted almond sticks (50 g)
For the sauce
- 6 tbsp. lemon olive oil
- 3 tbsp. white wine vinegar
- 1 tbsp. mustard
Instructions
Plunge couscous into simmering salted water and cook al dente for about 5 minutes.
Pour the couscous into a salad bowl. Leave to cool for 30 minutes.
Toast the almonds in a frying pan over medium heat.
Add the celery to the salad bowl.
Prepare the sauce and pour over the couscous-celery. Mix well.
Add the almonds, feta and raspberries and serve immediately.
